Vegetarian Tortilla Soup With Avocado Food

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VEGETARIAN TORTILLA SOUP WITH AVOCADO



Vegetarian Tortilla Soup with Avocado image

One thing I've missed in the years of my being vegetarian is the delicious tortilla soup a local Mexican restaurant makes. I've finally mastered my vegetarian version, that can easily be vegan if the cheese isn't added at the end. My omnivore boyfriend thinks it's divine! Black beans can be added for extra protein.

Provided by april

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Tortilla Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 17

3 flour tortillas, cut into strips
cooking spray
1 tablespoon peanut oil, or as needed
1 ½ cups chopped onion
¼ cup chopped red bell peppers
2 cloves garlic, minced
1 (14.5 ounce) can stewed tomatoes with juice, chopped
2 cups diced zucchini
2 cups frozen sweet corn
½ cup diced mushrooms
5 cups vegetable broth
¾ tablespoon chili powder
1 ½ teaspoons hot pepper sauce
salt and ground black pepper to taste
2 tablespoons chopped fresh cilantro
1 avocado - peeled, pitted, and sliced
1 cup shredded Monterey Jack cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange tortilla strips on a baking sheet and lightly with cooking spray.
  • Bake in the preheated oven until golden and crispy, 8 to 10 minutes.
  • Heat peanut oil in a stockpot over medium-high heat; saute onion, red bell pepper, and garlic until onion is translucent, 5 to 10 minutes. Add tomatoes with juice, zucchini, corn, and mushrooms; saute until zucchini is slightly softened, 3 to 4 minutes.
  • Mix vegetable broth, chili powder, hot sauce, salt, and pepper into vegetable mixture; bring to a boil. Reduce heat and simmer soup until vegetables are tender, 20 to 25 minutes. Stir cilantro into soup and remove stockpot from heat.
  • Ladle soup into serving bowls; top with tortilla strips, avocado slices, and Monterey Jack cheese.

Nutrition Facts : Calories 259 calories, Carbohydrate 32.2 g, Cholesterol 12.6 mg, Fat 12 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 3.9 g, Sodium 621.1 mg, Sugar 7.4 g

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

Make and share this Vegetarian Tortilla Soup recipe from Food.com.

Provided by Renee D

Categories     < 60 Mins

Time 55m

Yield 4 bowls, 4-6 serving(s)

Number Of Ingredients 10

2 tablespoons corn oil
3 corn tortillas, cut into thin strips
2 garlic cloves
1 medium onion, chopped
1 jalapeno pepper, minced
2 (15 ounce) cans plum tomatoes
7 cups vegetable broth
3 teaspoons ground cumin
salt
pepper

Steps:

  • In a soup pot, heat oil and add tortilla strips. Cook until slightly crisp, remove from oil, and set aside.
  • In blender, place garlic, onion, and jalapeno. Chop. Put chopped garlic mixture in soup pot, add in slightly crisp tortillas, and simmer for 5 minutes. Add canned tomatoes and simmer for 15 minutes. Stir in cumin. Slowly pour in broth and simmer until reduced 1/3.
  • Puree the soup extremely well until very smooth. Season to taste with salt and pepper. Serve with additional tortilla crisps, avocado, cheese, cilantro, and onion.

Nutrition Facts : Calories 117.9, Fat 3.6, SaturatedFat 0.5, Sodium 22.9, Carbohydrate 20.4, Fiber 4.5, Sugar 7.2, Protein 3.6

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

This vegetarian version of tortilla soup is no less complex than its chicken counterpart, thanks to plenty of vegetables, spices and a secret ingredient: canned chipotles in adobo. Smoked and dried jalapeños softened in a vinegar-tomato mixture, these little powerhouses do much of the heavy lifting in this vegetarian soup, offering depth and a certain meatiness to an otherwise light and tangy broth.

Provided by Alison Roman

Categories     soups and stews, appetizer, main course, side dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
1 large yellow onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, seeds removed, finely chopped
Kosher salt and freshly ground pepper
1 1/2 teaspoons chile powder
2 chipotles in adobo, finely chopped
1 (28-ounce) can whole peeled tomatoes, drained and crushed
4 cups vegetable broth
2 cups corn kernels, fresh or frozen and thawed
2 cups vegetable oil
8 small corn tortillas, cut into 1/4-inch strips
Kosher salt
1 avocado, pitted and cut into 1/2-inch pieces
3/4 cup crumbled queso fresco or shredded Cheddar or Monterey jack
3/4 cup sour cream or crema
1/2 cup chopped cilantro
1/4 red or yellow onion, finely chopped
Lime wedges, for serving

Steps:

  • Heat oil in a large, heavy-bottomed pot over medium heat. Add onion, garlic and jalapeño and season with salt and pepper. Cook, stirring occasionally, until onion is softened and translucent, 5 to 8 minutes. Add chile powder and stir to coat. Cook a minute or two to toast the spices, then add chipotles and tomatoes. Season with salt and pepper and cook, stirring occasionally, until the tomatoes start to caramelize a bit on the bottom of the pot, concentrating their flavor.
  • Add vegetable broth, corn and 2 cups of water. Bring to a simmer and reduce heat to low. Simmer until flavors meld and broth tastes rich and flavorful, 15 to 20 minutes.
  • Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Bring oil to 375 degrees and working in batches, fry tortilla strips until light golden brown and crisp, 2 to 3 minutes. Transfer to a paper towel-lined plate and season with salt.
  • Place about 3/4 of the tortilla strips into broth and stir to submerge and soften for a few minutes. Divide soup among bowls and top with avocado, cheese, sour cream, cilantro, onion and remaining fried tortilla strips. Serve lime alongside for squeezing.

VEGAN TORTILLA SOUP



Vegan Tortilla Soup image

Quinoa may be an unconventional ingredient, but it adds protein in this vegan tortilla soup, making it hearty enough for a main dish. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings (3 quarts).

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 jalapeno pepper, seeded and chopped
8 cups vegetable broth
1 cup quinoa, rinsed
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
3 medium tomatoes, chopped
1 cup fresh or frozen corn
1/3 cup minced fresh cilantro
Optional ingredients: Cubed avocado, lime wedges and additional chopped cilantro

Steps:

  • Heat oil in a Dutch oven over medium-high heat. Add onion, garlic and jalapeno pepper; cook and stir until tender, 3-5 minutes. Add broth, quinoa, and seasonings. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add beans, tomatoes, corn and cilantro; heat through. Serve with optional ingredients as desired.

Nutrition Facts : Calories 182 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 792mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

VEGETARIAN TORTILLA SOUP



Vegetarian Tortilla Soup image

People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

Provided by DSYLVAN

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 55m

Yield 12

Number Of Ingredients 12

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
salt and pepper to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced

Steps:

  • Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
  • Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Nutrition Facts : Calories 314.5 calories, Carbohydrate 37.2 g, Cholesterol 12.1 mg, Fat 16.2 g, Fiber 5.9 g, Protein 8.7 g, SaturatedFat 4 g, Sodium 1152.3 mg, Sugar 3.9 g

ZESTY VEGETARIAN TORTILLA SOUP



Zesty Vegetarian Tortilla Soup image

Tortilla soup has a place, I feel, in practically every collection of Mexican recipes," says Rick Bayless. This is a vegetarian version of this classic soup, usually made with chicken. Earthy pasilla chile flavors the soul satisfying broth. Pasilla chiles, sometimes called negro chiles, are medium-hot dried peppers with a flavor that defines tortilla soup in central Mexico. Find them and other dried chiles in the produce section of large supermarkets or online. Recipe adapted from Rick Bayless via Eating Well magazine.

Provided by Sharon123

Categories     Soy/Tofu

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 15

3 large dried pasilla peppers (or negro or ancho or New Mexico chiles)
1 (15 ounce) can diced tomatoes, preferably fire-roasted
2 tablespoons canola oil plus 2 teaspoons canola oil, divided (or extra-virgin olive oil)
1 medium white onion, sliced 1/4 inch thick
3 garlic cloves, peeled
4 cups vegetable broth (or faux chicken broth)
4 cups water
1 large sprigs epazote (optional)
1 (14 ounce) package extra firm tofu
4 cups chopped swiss chard (or spinach or kale leaves)
1/4-1/2 teaspoon salt
1 ripe large avocado, cut into 1/4-inch cubes
2 cups coarsley broken tortilla chips
3/4 cup shredded mexican melting cheese (such as Chihuahua or asadero, or Monterey Jack or mild Cheddar) (optional)
1 large lime, cut into 6 wedges

Steps:

  • Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Or, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.).
  • When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won't completely puree the chiles.).
  • Heat 2 tablespoons oil in a large high sided skillet over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth.
  • Return the pot to medium heat. When very hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer.
  • Drain tofu, rinse and pat dry; cut into 1/2 to 3/4 inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes.
  • Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.
  • Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm, with lime wedges.

Nutrition Facts : Calories 142.1, Fat 9.8, SaturatedFat 1.2, Sodium 239.6, Carbohydrate 11, Fiber 4.3, Sugar 3.4, Protein 5.9

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